Chicken Mushroom Stuffed Bell Peppers

Submitted by Greffete

"I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as I just thought this one up today! I really hope you like it as much as we did!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
• 1 lb boneless skinless chicken breast, 3/4 to 1 inch dice
• 1⁄2 cup diced onion
• 8 ounces sliced mushrooms
• 4 ounces fat-free cheddar cheese (I use Veggie Shreds Soy Cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (I use Veggie Shreds Soy Cheese)
• 4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
• 1 medium tomatoes, very thin slice, enough to cover each pepper half
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3 minced garlic cloves
• salt & pepper
• 12 ounces wide egg noodles, cooked per package directions
• 1 tablespoon olive oil, plus
• 2 teaspoons olive oil

directions

1. Preheat oven to 400°F.
2. In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
3. Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
4. Season Chicken with salt & pepper to taste.
5. Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
6. Sauté uncovered until chicken stock is evaporated/absorbed.
7. In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
8. Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
9. Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
10. Return to oven for 3-5 minutes until cheese is melted.
11. While peppers are cooking prepare noodles.
12. I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
13. Prepare according to package directions, drain and toss with remaining olive oil.
14. To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
15. Enjoy!

Reviews

[Lindsayu83]

my husband and I liked this very much! i diced the mushrooms and chicken smaller than the recipe suggests because my peppers were smaller.

 

[BonnieZ]

I wish I could be more generous with my review of this recipe. It was ok, but I found it needed something that I couldn't put my finger on. Also I think the filling could benefit from a smaller dice to both the chicken and the mushrooms for both visual appeal and ease of stuffing the peppers.

 

[Annie H]

These are fabulous!! Here are the changes I made (due to what I had on hand) I used meunster cheese, bacon instead of ham, and chicken bullion (sp?) instead of broth. I followed the instructions for making them to the letter. I found it took rather longer than I thought to simmer the liquid off the veggies, but the flavor of it was just amazing. This is added to my Tome of Things to Cook Often. — Update Sept 15 2004: Tried this again tonight but this time followed the ingredients except again the bullion (which I still don't know how to spell) and once again a treat. Thanks again!